Lentil Salisbury Steaks
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
30minutes 5minutes
  1. To the mixer with the beater attached add 1 cup vital wheat gluten, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon onion and 1/2 teaspoon salt 1 tablespoon olive oil, 1 tablespoon vegan Worcestershire sauce, 1 cup cooked lentils (2 cups in total) and 1/2 cup water. Turn the mixer on low to start bringing the mixture together. Add in 1/2 cup bread crumbs (1 cup in total). Increase the mixer speed to medium and beat the crap out of the mixture for a few minutes to activate the gluten.
  2. When the gluten is forming strings turn the mixer to low and add in the rest of the lentils and bread crumbs. Bring everything together and if needed added more water.
  3. After everything has come together stop the mixer and form the mixture into eight patties. Fry them on medium heat until each side is crispy and set aside.
  4. Now it’s time to make the gravy. In the same pan on medium heat with 1/4 cup of oil add 1/2 cup chopped onion, 1/2 cup chopped mushrooms and a pinch of salt. Cook until the onions just start to get come color. Reduce temperature to medium low and a little at a time add 1/4 cup of all-purpose flour. Add some flour mix and then add some more.
  5. Keep stirring the roux until it gets some color. Slowly add in your veggie stock a little at a time, I used three cups. Add some stir it in, let it come to a simmer and add more until its a little thinner than you want. Season with salt and pepper to your taste.
  6. Add the patties and simmer for a total of fifteen minutes flipping the patties every few minutes.
Recipe Notes
Nutrition Facts
Lentil Salisbury Steaks
Amount Per Serving
Calories 371 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 680mg 28%
Potassium 219mg 6%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Sugars 4g
Protein 32g 64%
Vitamin C 3%
Calcium 9%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.